- Multiuse food contact surfaces are cleanable
Observation: The ice scoop and steel sponge were damaged. The unit was disposed of.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility did not have a diarrhea vomit clean up plan. I provided a noro clean up document to the PIC and he stated he would place it into protocol.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting boards pop spickets and the ice machine were not clean to sight. Units were cleaned prior to me leaving.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Food storage containers identified with common name of food
Observation: Several containers in storage were not labeled.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The intake vents were not clean to sight.
- In-use utensils, between-use storage
Observation: Scoops were laying in the food product while in storage.
- Protecting food from environmental contamination
Observation: Food items in the freezer units were not covered. The units were covered prior to me leaving.
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11/23/2015 | Regular |
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: The little fridge in front did not have a thermometer.
- Eating, drinking, or using tobacco
Observation: Employees were drinking from cups that were uncovered.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The floor area under the prep area was not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted so the public can view it.
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10/20/2014 | Regular |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/08/2013 | Routine |
- Duties of PIC
The sick policy on site does not contain the five symptoms of food borne illness and cuts and wounds on forearms or hands.
- Designated areas for employees
use of designated areas by employees
- equipment food contact surfaces and utensils clean to sight and touch.
The upright freezer that is out of order had food left over food in it. Clean the unit. The sides of the fryers, under the fryers, and under the prep area table was not clean to sight.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Linens- cleaning and storage
Single use containers in front are exceeding the cup dispenser limit.
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10/24/2013 | Routine |
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